1. Team-building that can't be ignored

When a chain restaurant develops to a certain scale, it is inevitable that there will be such a phenomenon inside the chain restaurant: job-hoppers and applicants are shoulder to shoulder. How to retain excellent shop assistants is a problem that entrepreneurs must face and solve.

2. Shift to the role of behind-the-scenes manager

As a boss, if you can't get rid of employee-like ideas and thinking in your bones, cultivate your boss's consciousness and mentality in time, and retreat to the behind-the-scenes management, it will bring destructive or even devastating effects to the long-term development of the enterprise.

3. Create a favorable business environment

For people who are in the early stage of starting a business, winning the support of the surrounding forces will bring great benefits to the development of the enterprise. As the saying goes, "the authorities are fascinated, the bystanders are clear". Entrepreneurs who are caught in tedious daily affairs usually need help from outsiders from different angles.

4. The dishes are the soul of a restaurant

For a restaurant, there can be no decoration and no service, but there can be no high-quality dishes. For the owners of catering enterprises, they should always focus on the innovation of food quality and food types during their operation.

5. Peer inspection is a good learning method

Restaurant managers can go to other peers' stores as an ordinary consumer to experience it personally, or they can participate in group observation and study in the industry, so that they can not only understand and learn the successful management experience of their peers' catering enterprises, but also take out the problems existing in the restaurant to have on-site exchanges and discussions with their catering counterparts, listen to their opinions and suggestions, and find solutions suitable for them.

6. Operators should make choices and focus on the key points.

At the initial stage of starting a business, the boss must do it himself, to explore customers, grasp services, promote dishes and do marketing, and grasp both inside and outside. Management is a direct and effective way. In the middle and late stage, the boss needs to gradually break away from the daily operation and give power to the managers.